At a glance
CleanCleaver food safety systematic review results
What happened?
57/ 100 · 43 points taken off
8 problems found · 4 marked critical · Routine county inspection · May 20, 2026
At the routine inspection on May 20, 2026. The latest visit, on May 21, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Anjappar Chettinad Indian Restaurant got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Anjappar Chettinad Indian Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food not reheated to 165°F for hot holding K11How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Anjappar Chettinad Indian Restaurant's team
Is this your place?
Welcome, Anjappar Chettinad Indian Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Anjappar Chettinad Indian Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Anjappar Chettinad Indian RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “*REPEAT VIOLATION* Salsas and yogurt subjected to time as a public health control lacked time markings while…”
First step: The 4-hour option
Then the next one: Food not reheated to 165°F for hot holding
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 3-403.11, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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Most kitchens get something cited at some point. What people remember is that you fixed it.
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Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Anjappar Chettinad Indian Restaurant. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMay 21, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on May 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 20, 2026: 57 out of 100 (Yellow placard).
EarlierMay 20, 2026Routine inspection57 out of 100 (Yellow placard)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Salsas and yogurt subjected to time as a public health control lacked time markings while maintained in ambient temperature on the prep table near the rice warmers. Pasta mix subjected to time as a public health control at the left-side cook-line lacked time markings. *Note: During the last routine inspection conducted, facility was previously informed of the requirement of providing time labeling regardless of operational hours. Provided TPHC procedures signed by the operator in 2025 state that items subjected to time as a public health control are to be time labeled. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items properly time marked to be discarded at the end of lunch service. Reviewed time as a public health control procedures with the PIC. Ensure any items subjected to TPHC are time marked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Anjappar Chettinad Indian Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
*REPEAT VIOLATION* Soft boiled eggs measured 92F while maintained in a 5 quart container maintained in the steam table. Per staff, item had been taken out of refrigeration less than 1 hour prior and they were currently in the process of reheating it with the intention of hot holding it in the steam table. After being prompted to reheat the eggs to 165F on the stove, staff member placed the eggs in a bowl and placed it under the heat lamp at the service line, before then again being instructed to place it in a pot of water on the stove to be reheated. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Discontinue the use of the steam table to reheat items to 165F, as the unit is not designed to reheat potentially hazardous foods to 165F within the span of 2 hours. [COS] Soft boiled eggs reheated to greater than 165F on the stove.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
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Are you Anjappar Chettinad Indian Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Two metal containers of rice kept covered with aluminum foil measured 113F and 119F respectively while maintained on lower shelves of prep tables in the main kitchen area. Per staff, they had been cooked 1 hour prior, but the quantity of rice cooked had been too much to fit into the rice warmers. Cooked pasta and vegetable mix measured 69F while maintained in a plastic wrap covered pan on a lower prep table at the cook-line. Per staff, item had been cooked approximately 2 hours prior. Sliced tomato measured 68F while maintained on top of a covered prep insert at the prep cooler at the cook-line. Per staff, item had been placed there less than 1 hour prior. *Note: Ensure potentially hazardous foods are not held over the load limit of the unit [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and pasta uncovered and relocated to the walk-in cooler. Sliced tomato relocated to lower portion of prep cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Anjappar Chettinad Indian Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* One container of cooked chicken measured 52F, and two containers of chicken measured between 44F and 45F while maintained in deep, plastic wrapped containers on a shelving unit in the walk-in cooler. Per staff, items had been cooked yesterday and had been cooling in the walk-in cooler overnight. Cooked pickles measured 44F while maintained in a plastic wrapped, deep container on the top shelf of the speed rack maintained inside the walk-in cooler. Per staff, item had been cooked yesterday and had been cooling in the walk-in cooler overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken and pickles were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Anjappar Chettinad Indian Restaurant? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Provided food safety certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed moving a trash can, then did not wash hands thereafter. Employee observed dropping a lid on the floor, picked it up, then proceeded to change gloves but did not wash hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
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Are you Anjappar Chettinad Indian Restaurant? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
3+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control using any and all approved methods to abate fly presence.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Anjappar Chettinad Indian Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Butane cooking equipment observed at the entrance of the kitchen. [CA] Discontinue the use of butane cooking equipment.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Anjappar Chettinad Indian Restaurant? Fix it
EarlierAug 28, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 25, 2025Routine inspection61 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Operator was using the hot holding unit to heat items from 41F. Measured potato chutney at 130F and chicken in a red sauce at 130F. Items were placed there less than 1 hour. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Operator was instructed to heat items up to 165F and then place back into hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler measured several items above 41F (hard boiled eggs 51F, potato basala 54F, mutton 50F). These items were cooked and cooled and placed into walk-in tightly wrapped with plastic wrap not allowing the food to properly cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed PIC to not use tight fitting plastic wrap on containers to facilitate proper cooling. Items that were cooked that morning had plastic wrap removed and kept to cool. Items that were cooked the day prior were thrown out, see VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time as a Public Health Control written procedure was not available during inspection. However, saw that time was being used properly. PIC said food will be discarded after 4 hours at 1530. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Dirty dishes were placed into mop sink. [CA] Keep mop sink accessible and place dishes in dishwasher or dish sink. 2. Rice scoops are stored on lid of rice cookers. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Employee washed hands with just running water in prep sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands with soap and water in handwash sink. 2. Employee went from one task to another without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.[COS] Employee was stopped and asked to wash hands before continuing to touch food.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemicals stored on shelf above 3-compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine in sanitizer bucket was measured at above 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Operator diluted solution to measure 100ppm.
Show 5 more
The department's words
K13 Food in good condition, safe, unadulterated
1. Moldy tomato found laying on top of other tomatoes in walk- in cooler. 2. Old withered potatoes with some growing sprouts in dry storage area. [CA] Moldy food and old food shall be removed immediately from use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Red liquid stored in old milk carton in two door fridge in dining area. [CA] Do not re-use or re-purpose old food containers for food storage. 2.Butane cooking equipment is not approved for use.[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door left open during inspection. When door was closed observed large gaps between door and frame. [CA] Keep back door closed and eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Dry storage area does not have approved cove-base installed. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Onions stored on the floor by back door. 2. Food stored in boxes on floor in walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Cardboard used as lid on bulk food containers in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
EarlierFeb 27, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods inside the walk-in cooler are measured at improper cold holding temperatures. Raw chicken, cooked chicken, raw shell eggs, and cooked vegetables were measured at 550-66F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Per employee, the food items were relocated into the walk-in cooler within the last half hour prior to the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer for dishwasher was measured at 0 ppm. No active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Discussed with operator to use the three compartment sink to complete the sanitizing step when warewashing until the violation with the dishwasher is corrected.
The department's words
K23 No rodents, insects, birds, or animals
Three flies observed inside the kitchen area. Back door was kept opened at time of inspection. [CA] Food facility shall be kept free of flies and fly activity.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Improper cooling observed for potentially hazardous foods inside the walk-in cooler. Cooked meats that are cooling are fully wrapped in plastic. [CA] When cooling potentially hazardous foods, food shall be left uncovered or loosely covered to allow rapid cooling.
EarlierNov 12, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 6, 2024Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
2 Live cockroaches found at outlet near walk-in refrigerator. No evidence of contamination of food/food contact surfaces. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Employee removed lived cockroaches and cleaned and sanitized affected areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Various PHF held at cook line shelf, measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF moved to walk-in refrigerator for rapid cooling. cooked rice placed on TPHC for discard at 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Butane cooking equipment is not approved for use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washing gloved hands after handling raw animal food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food preparation observed in active warewash station.[CA] Food preparation shall only occur in approved areas.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Anjappar Chettinad Indian Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food not reheated to 165°F for hot holding Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.